Hazelnut-crusted Goat Cheese with Mixed Greens and Blackberry Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 cup panko (japanese breadcrumbs) |
1/2 cup ground toasted hazelnuts |
1/4 cup all-purpose flour |
1 (4-ounce) package garlic and herb goat cheese, cut into 8 slices |
2 egg whites, lightly beaten |
3 teaspoons olive oil, divided |
3 cups baby arugula |
3 cups baby lettuces |
blackberry vinaigrette |
Directions:
1. Combine first 3 ingredients in a shallow dish. Dip cheese slices in egg whites, and dredge in breadcrumb mixture. Cover and chill at least 2 hours.
2. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 goat cheese slices; cook 30 seconds to 1 minute on each side or until lightly browned. Remove cheese from pan, and keep warm. Repeat with remaining oil and cheese.
3. Divide greens evenly among 4 plates. Top each with 2 goat cheese rounds, and drizzle with Blackberry Vinaigrette.
|
|